Stuffed dumplings on apple-red cabbage
easy
120 mins
120 mins
Ingredients
- 1 kg Potatoes (floury cooked)
- 1 (approx. 1 kg) Red cabbage
- 3 medium-sized onions
- 1-2 TABLESPOONS clarified butter
- 7-10 Tbsp salt, pepper, 1 tablespoon sugar
- 1 TEASPOON peppercorns, 5 cloves
- 2 Bay leaves
- 5-7 TABLESPOONS fruit vinegar, 3 apples
- 1 glass (212 ml) Chanterelles
- 3-4 Stem(s) Thyme
- 150 g Double cream cream cheese
- 4 Eggs (Gr. M)
- 4 tablespoons (40 g) Cornstarch
- 7-10 Tbsp nutmeg, approx. 6 tablespoons semolina
- 1 l oil for frying
- 2 tablespoons (30 g) butter/margarine
- 2 tablespoons (30 g) flour, 1/2 l milk
Directions
- 1
Wash the potatoes and cook for about 20 minutes. Drain, peel and press through the potato press. Cooling
- 2
Clean and wash the cabbage and remove the stalk. Cut the cabbage into strips. Peel and chop 2 onions. Steam both in hot clarified butter for about 10 minutes. Add spices, vinegar and 200 ml water. Cover and stew for about 1 hour. Peel, quarter, core and dice apples. After about 30 minutes add to the cabbage
- 3
Drain the mushrooms. Wash thyme, drain. Mix cream cheese with half of each mushrooms and thyme
- 4
Separate eggs. Knead potatoes, egg yolk and starch. Season with salt and nutmeg. Form approx. 12 dumplings, press 1 teaspoon of cheese mixture into the middle of each dumpling. Turn dumplings first in whisked egg white, then in semolina. Heat the oil in a high saucepan. Fry the dumplings for about 4 minutes. Drain and keep warm
- 5
Peel and chop 1 onion. Fry in hot fat with the remaining mushrooms. Sprinkle flour over it, sweat on
- 6
Stir in the milk and add the remaining thyme. Bring to the boil and simmer for about 5 minutes. Season to taste. Arrange everything
Nutrition Facts
780 kcal
76 g
38 g
27 g
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